Acceptability of chayote (sechium adule) fruit and vegetable blends as beverages/ Ailyn Liezel B. Acasili and Glofel E. Urbino
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TextPublication details: Bayombong: Nueva Vizcaya State University; 2009.Description: xiii, 67 leaves : photos ; 28 cm
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Undergraduate Research | Nueva Vizcaya State University - Bayombong Campus Reference Section | U (BSHT) Ac168a 2009 (Browse shelf(Opens below)) | Not for loan | U645 |
This study was conducted to determine the acceptability of Chayote beverage with different fruit and vegetable flavors in terms of color/appearance, aftertaste and flavor/taste.
Result of the experiment showed no significant difference in the color/appearance of chayote beverage with different fruit and vegetable flavors. The experimental treatments of both finished products were as desirable in aftertaste as the control. The fruit flavor had the same desirable flavor/taste and the vegetable flavors of Treatment 3 had significantly less desirable flavor/taste than the control and Treatment 2.
Chayote beverage with different fruit and vegetable flavors were as acceptable as the control. The degree of acceptability was described as "like very much" in chayote with fruit flavors and "like moderately" in chayote beverage with vegetable flavor.
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